Orange Spritz Cookies (T&T)
There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.
1) Don’t grease cookie sheets.
2) Add flour gradually.
3) Check for dough consistency before adding all of the flour.
4) If dough is too dry, add 1 egg yolk.
5) If dough is too soft, chill 30 to 60 minutes.
Makes approximately 60 to 70 cookies.
I love to dip half of the cookie in some melted bittersweet chocolate. The combination of orange and chocolate just compliments each other.
1 cup butter flavored Crisco shortening
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tablespoon orange juice (I use frozen concentrate thawed and not diluted)
1 teaspoon orange zest
2 1/2 cups sifted all-purpose flour (sift first, then measure)
Dash of salt
1/4 teaspoon baking soda
Preheat oven to 350 degrees F.
Cream butter until light. Gradually add sugar and light brown sugar and beat until light and fluffy. Add orange juice and mix well. Add egg and orange zest until combined.
Sift flour, salt and baking soda together and while machine is running on low, gradually add the flour mixture until totally combined.
Fill press and form desired shapes onto ungreased cookie sheet. Bake approximately 10 to 12 minutes or until lightly browned around edges.